1 Pillsbury™ Refrigerated Pie Crust
1 tablespoon unsalted butter, melted
2 teaspoons ground cinnamon
Egg wash (1 egg beaten with 1 teaspoon water)
For the Pie:
7 to 8 cups 7 peeled, cored and thinly sliced small Granny Smith apples
1 stick unsalted butter, room temperature
1 cup Gold Medal™ unbleached all-purpose flour
1 cup light brown sugar
Granulated sugar, for sprinkling
For the Icing:
1/2 cup powdered sugar
1/4 teaspoon vanilla
1/4 teaspoon ground cinnamon
2 teaspoons milk
Preheat oven to 400°F. Unroll pie crust on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls. Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Brush pie crust lightly with egg wash. Place sliced apples in a mound on top of the crust. In a large bowl, combine butter, flour and brown sugar and form into crumbles using fingers or a pastry blender. Sprinkle crumble over apples. Sprinkle granulated sugar evenly over crumble. Bake pie until the top and crust are a golden brown and the filling is bubbling, about 40-45 minutes (cover top/crust with foil if necessary to prevent it from getting too dark). Remove from oven and allow to cool completely on a cooling rack. In a small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing (add more sugar or milk to reach desired consistency). Using a pastry bag or ziploc bag with one tip cut off, pipe on icing in a swirl on top of crumble on fully cooled pie.